Brush corn, bell pepper, poblano and jalapeņo chiles and onion with
3 tablespoons olive oil. Season generously with salt and pepper.
Place vegetables on medium-hot grill and cook on all sides until
just beginning to color.

Remove, cool and cut corn kernels from cob and place in bowl. Pull
as much skin as possible from pepper and chiles, discard skin, chop
pepper and chiles and add to corn. Chop onion and add to corn along
with lime or lemon juice to taste, honey to taste, cilantro or mint
leaves, or a combination, and remaining 1 tablespoon olive oil. Stir
and allow flavors to marry for at least 30 minutes before using.
Store covered in refrigerator for up to 3 days. Makes approximately
3 cups.